Spicy Slow-Roasted Pork Shoulder
297kcal
Ingredients
- 1 7-9 pound pork shoulder or 2 3-4 pound pork shoulders
- 1 large spanish onion
- 7-8 cloves of garlic
- 2 tablespoons of dried oregano
- 2 tablespoons of dried thyme
- 2 tablespoons of ground cumin
- 1 teaspoon of chipotle chili powder
- 1 teaspoon each of sea salt and black pepper
- 2 tablespoons of red wine vinegar
- ¼ cup of olive oil
- 3 cups of chicken broth
Method
- Place onion and garlic in a food processor and pulse until well combined.
- Add oregano, thyme, cumin, chili powder, salt & pepper, vinegar, and olive oil. Process into a paste like consistency.
- Place pork shoulder in a baking pan and spread the mixture from the food processor on top of the roast. Pour 2 cups of the broth into the bottom of the pan with the roast
- Cover and let rest in the refrigerator for 1 hour or up to 24 hours.
- When ready to roast, cover with aluminum foil and cook the roast for 6-7 hours at 300 degrees F. An internal thermometer reading of 165 degrees F is needed for the roast to be done. It will be sliceable at this point. For the roast to be shreddable a reading of 195 degrees F is needed.
- Check the level of the broth. Make sure there is enough on the bottom of the pan to keep the roast moist while cooking.
Nutrition
Calories297kcalCarbohydrates2gProtein39gFat14gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat6gCholesterol128mgSodium339mgPotassium721mgFiber0.2gSugar0.5gVitamin A13IUVitamin C2mgCalcium42mgIron3mg
Notes
- Make it Crispy: For a crispier crust (bark), remove the foil for the last 30-45 minutes of roasting.
- Instant Pot Adaptation: You can cook this in a pressure cooker on high for about 60-80 minutes (depending on size) with a natural release, though the crust will be softer.
- Storage: Leftovers freeze beautifully. Store shredded pork in freezer-safe bags with a little bit of the cooking juices for up to 3 months.